Ingredients:
- Chicken Breasts – 4, large, skinless and boneless about 600 gms
- Olive Oil – 5 tblsp
- Garlic – 1 clove, finely chopped
- Pine Kernels – 150 gms
- Extra Virgin Olive Oil – 100 ml
- Fresh Flat-Leaf Parsley – 1 small bunch, finely chopped
- Salt and Pepper
For Dressing:
- Red Wine Vinegar – 50 ml
- Caster Sugar – 25 gms
- Bay Leaf – 1
- Pared Rind of 1 Lemon
- Seedless Raisins – 150 gms
Method:
- To make the dressing, put the vinegar, sugar, bay leaf and lemon rind in a saucepan and bring to the boil.
- Then remove from the heat.
- Stir in the raisins and leave to cool.
- When the dressing is cool, slice the chicken breasts widthways into very thin slices.
- Heat the olive oil in a large frying pan, add the chicken slices and cook over a medium heat, stirring occasionally, for 8 to 10 minutes, until lightly browned and tender.
- Add the garlic and pine kernels and cook, stirring constantly and shaking the pan, for 1 minute, or until the pine kernels are golden brown.
- Season to taste with salt and pepper.
- Pour the cooked dressing into a large bowl, discarding the bay leaf and lemon rind.
- Add the extra virgin olive oil and whisk together.
- Season to taste with salt and pepper.
- Add the chicken mixture and parsley and toss together.
- Turn the salad into a serving dish and serve warm or, if serving cold, cover and chill in the refrigerator for 2-3 hours before serving.
